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Introduction
<BR>Bull & Butcher is singapore's latest steakhouse promising excellent quality steaks for a great price. Select your own cut of beef from the dry aging cabinet and get it cut to order by our in-house butcher, grilled to perfection in a modern yet cozily designed restaurant. Both indoor and outdoor seating is available.
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Opening Hours
Mon - Thu
11:30 - 22:00
Fri - Sat
11:30 - 23:30
Sun
11:30 - 22:00
Above information is for reference only. Please check details with the restaurant.
This newly opened restaurantat Plaza Singapura certainly looks spacious, posh and cosy. My friend invited me for dinner at this nice restaurant which really impressed me by their good service and nice dining environment. I have one of their signature dish: Braised Australian Wagyu Beef Cheek. At a high price of $38 per serving, I can really taste the red wine fragrant in this dish, which the beef can really melt in my mouth. The cherry tomatoes are fresh and juicy, with the smooth mashed potato that goes very well with it as well.
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A new steakhouse, Bull & Butcher, recently opened up in town and I had the opportunity to drop by to sample a couple of its signature dishes, courtesy of the restaurant. The eatery attempts to differentiate itself from the other steakhouses by offering diners a view of the butchers in the kitchen (dressed in traditional chain mail aprons, no less) slicing up their choice of meat. And in case you are wondering if it is in the same league as the big boys (Morton's, Ruth Chris etc), no it definitely isn't. Price wise at least.Occupying a rather prominent unit just next to the main entrance of Plaza Singapura along Orchard Road, Bull & Butcher doesn't come across as very big but there is an outdoor alfresco area if you prefer Singapore's humidity and heat (not to mention cigarette smoke). Inside, tables are spaced decently apart which makes for relaxing conversation but the overall design isn't much to rave about - very much like your typical western restaurant.Prawn Cocktail ($14) - Dinner kick started with a prawn cocktail, which featured huge, crunchy prawns amidst an avalanche of thousand island sauce. Decent.Roast Whole Garlic ($8) - This was actually a side and although I do like garlic, I don't quite relish the experience of eating it whole with skin and all. But that's just a personal preference.Crab Cake, Sundried Tomato Sauce ($16) - The crab cake had a generous amount of crab meat but the breaded coating probably wasn't the best way to encapsulate the crab meat due to the absorption of oil. And the sundried tomato sauce failed to capture the intense burst of tangy, mildly sweet flavour that I had hoped for. Instead, it had a mild curry tinge to it for an Asian slant. Fusion maybe? Personally I still prefer the renditions from Morton's and Ruth's Chris.Australian Wagyu Bolognaise Pasta ($26) - I'm of the humble opinion that good beef should never be minced because it would affect the texture and taste of the beef. And this pasta dish wasn't about to change my mind. Minced beef coupled with a rather mild tomato based sauce and less than al dente tagliatelle made for an average, carbohydrate laden dish.Braised Australian Wagyu Beef Cheek ($38) - Melt in the mouth tender beef cheek sitting on a bed of charmingly smooth mashed potato and a stock that's not overwhelmingly sweet - what's not to like? Well maybe the price to portion ratio. But that aside, this was easily one of the best dishes of the evening in my humble opinion. Petit Tender - The petit tender or "beef shoulder tender" is a small centre cut beef tenderloin which lies below the flat iron steak and is known to be of similar quality to the filet mignon. This cut isn't used much as it apparently requires a certain level of skill to extract. And it is currently exclusive to Bull & Butcher (off the menu though!).First looks, the medallion shaped piece of meat was of reasonable thickness and done up medium rare. Natural flavours were drool worthy and accentuated through the use of a little salt seasoning. The only gripe I had was that the meat came across as a tad too dry for my liking. Pear and Chocolate Crumble, Vanilla Ice Cream ($12) - And for desserts, pear and chocolate crumble served with a scoop of vanilla ice cream. The crust lacked the oven baked taste whilst the chocolate came across as a little underwhelming. But on the bright side, I loved the little wayward chunks of crumble.Thanks to Bull & Butcher for the invite!See all my pictures http://www.timelessfacade.com/2013/07/bull-butcher-invite.html
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I had passed by Bull and Butcher a while back and it looked good, so I decided to go there for dinner a few days ago. Together with my friend, we got a set menu for dinner- consisting of a appetizer, main and dessert- and a mixed grill with a separate appetizer of oysters and a side of sauteed forest mushrooms. First to come was the salmon salad- the appetizer from the set menu. It was a generous portion, there were thick slabs of smoked salmon with rocket and capers and a drizzled cream cheese dressing. The cream cheese went extremely well with the salmon and the capers took the edge of the bitter rocket. The half a dozen oysters came next. They were fresh and juicy; although they were cleaned, you could still taste the sea, which in my opinion, added to the flavour. My Australian Wagyu beef fettuccine came next (it was the main I chose). I enjoyed the tomato base and the al dente texture of the pasta, but it was nothing to write home about and I felt there wasn't enough beef. The Mixed Grill also arrived at the same time, but I was so busy with my pasta I forgot to take a photo of the Mixed Grill That is a true pity because both my friend and I really liked it. There was a selection of steak, sausage, and lamb. The steak was done medium rare and so so juicy! Eating it I could tell that steak was Bull and Butcher's forte. The lamb was decent, but again nothing amazing, but I really liked the sausage. It was stuffed with herbs and this offset the otherwise 'jelat-ness' of the meaty sausage.We also ordered a side of sauteed forest mushrooms. While simple, the mushrooms were tasty and flavourful, accompanying the meat and pasta well.We were really stuffed by the time it came to dessert, but I couldn't help myself when it arrived. The cheesecake was very light and not at all creamy, and the fruits went very well, making it a delightful end to the evening.All in all, I really like Bull and Butcher, both because of the great food and the lovely ambiance. A great place to go for a date, or just a quiet dinner with someone special.
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Meat lovers will be thrilled to know about this new steakhouse opening at Plaza Singapura called Bull and Butcher. Lavishly decorated with cowhide upholstered chairs and a lively alfresco dining area, you will be surprised to discover that the dishes on their menu are actually quite wallet-friendly.The restaurant’s open concept kitchen is headed by Patron Chef Sam Neoh who has 17 years of culinary experience in the kitchens of Regent Hotel, The Fullerton and more recently One Rochester Group.Bull and Butcher offers a variety of appetisers to whet your palate before sinking your fangs into their succulent cuts of meat. From Beef Carpaccio with Black Truffle ($26), Duck Confit ($16) and even Cream of Mushroom ($10) or Baked Onion Soup ($10). I particularly enjoyed their signature Crab Cake with Sundried Tomato Sauce ($16). The sauce had a hint of curry powder in it which gives it this fragrant, Asian twist and the Crab Cake was chock full of crab meat enveloped in a buttery crispy batter. We also had some Prawn Cocktail ($14) served on a bed of crunchy greens smothered in a slightly tangy thousand island dressing.If you’re a fan of garlic (like me), you definitely must try their Roast Whole Garlic ($8) which is roasted to perfection leaving the cloves of garlic absolutely sweet and juicy. This is a side dish that would match your steak perfectly. We also had the chance to try out a new found cut of meat previously not available in Singapore, and is now exclusive to Bull and Butcher – the Petit Tender. This cut originates from the chuck shoulder clod and requires a more skilled butcher to extract it, making it relatively unknown.The Petit Tender looks similar in shape to a Tenderloin and is equally delicate. Check out that pinkish-red piece of medium rare meat just oozing with so much flavour. You can choose from a variety of sauces to compliment the meat too – Bearnaise sauce, Garlic Herb Butter and their famous Carl’s Steak Sauce which is a tangy salsa-like creation by one of the restaurant’s founders, Carl Duggan.nother great meat dish you will find at Bull and Butcher is their Australian Wagyu Beef Cheek ($38) braised for over 3 hours until the meat is absolutely tender and melts in your mouth, served on top a good, buttery mash potato.For those who are looking for some pasta, you should give the Australian Wagyu Bolognaise Pasta ($26) a try. It is served with Fettuccine pasta in a homemade bolognaise sauce topped with cheese, making for an addictive combination that you will not be able to resist.Finally, for dessert we had some Pear and Chocolate Crumble ($12) served with a scoop of vanilla Ice Cream. The salty crumbly bits at the side went perfectly with the chocolate filling which was not too sweet.Overall, I think Bull & Butcher serves up pretty good quality food and although I’m not so much of a meat-loving person, I would still recommend that you head there to try out the Petit Tender for yourself. Afterall, you can only get this cut of steak in Singapore exclusively at Bull and Butcher. And for others who prefer a less-meaty alternative, be sure to order one of their Crab Cakes!
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It was an early impromtu dinner and I was very hungry decided to order the set meal which is about $38++. Interesting dip for the piping hot bread! Yums! The mushroom soup was GOOD! It is not diluted & full of flavor! We love the mash too! It is full of garlic & herb flavor. But it will be better if its creamier.Friend's Bolognaise Pasta: her verdict is it's better than Cacio e Pepe's. She didn't say much but perhaps this place has better bolognaise pasta. I hardly eat bolognaise pasta out there. I tried a mouthful and it turns out okay. My Australian 150 day's Grain Fed Rib Eye 280gms (Medium Rare) It is very good, tender & juicy. Comparable to Morton's but at fraction of the price. Another friend's Petit Tender (Meat fr shoulder joint, Medium Done) It is decent. We asked the sauce to b served separately. The sauces for the meat. Left is Carl's Steak Sauce. Not very nice. It's more salsa. Good pairing if its with chips but its a no-no for steak. And on the right - Mushroom sauce - Oldie but so good! Lastly, the blueberry Cheese Cake - Its not very rich but I like the sauce n berries. The presentation of the cake is pretty too.I am happy with his steak. One of the best for $38++. But we probably will not visit again in the near future. Although overall, it is quite a decent portion for the price, but perhaps be prepared to fork out about $50 per pax. Service was not fantastic. They could be more attentive in view as we were there early and place was just half filled. Not very cheery faces unless we say thank you first.
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